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<!DOCTYPE html><html lang="en"><head><meta charset="utf-8"><meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no,shrink-to-fit=no"><title>Tank Cooks Chicken Piccata</title><link rel="stylesheet" type="text/css" href="https://htlbid.com/v3/app.barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/app.barstoolsports.com/htlbid.js"></script><script>window.htlbid=window.htlbid||{},htlbid.cmd=htlbid.cmd||[],htlbid.cmd.push((function(){htlbid.setTargeting("pagetype","blog"),htlbid.setTargeting("authorId","63331"),htlbid.setTargeting("tags",["sports","frank-cooks","tank-cooks","chicken","chicken-piccata","chicken-breast"]),htlbid.setTargeting("Verity_keywords",["chicken","little bit","time","pepper","tablespoon","sauce","olive oil","butter","chicken pakata","chicken piccata","caper","meal","lemon juice","flour","chicken percada"]),htlbid.setTargeting("Verity_IABv2",["210","214","216","217","218"]),htlbid.setTargeting("Verity_IABv3",["210","216","217","214","218"]),htlbid.setTargeting("Verity_positive","0.11"),htlbid.setTargeting("Verity_neutral","0.87"),htlbid.setTargeting("Verity_negative","0.02"),htlbid.setTargeting("is_testing","no"),htlbid.layout()}))</script><script>var googletag = googletag || {};
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 pbjs.setConfig({ pageUrl: https://www.barstoolsports.com/video/3516708/tank-cooks-chicken-piccata });</script><script src="https://d9rde3y35j061.cloudfront.net/script.js"></script><script src="https://iframely.barstoolsports.com/embed.js" async></script><style>.union__content{font-family:-apple-system,HelveticaNeue,Roboto,sans-serif;font-weight:400;font-size:18px;color:#5a5b5d;word-wrap:break-word;box-sizing:border-box;padding:0 5px 32px 5px}.union__content p{padding:0;margin:16px 0 0 0}.union__content img{display:block;width:100%!important;height:auto;margin:16px 0 0 0}.union__content video{display:block!important;width:100%!important;height:auto;margin:16px 0 0 0}.union__content .articleAd{text-align:center;margin:16px 0 0 0;background-color:#f5f5f5}.union__content .htlad__container{display:inline-block}.union__content p a{color:#377dc4}.union__content .oembed__wrapper{margin:16px 0 0 0}.union__content blockquote:not(.twitter-video){display:block;margin:16px 0 0 0;padding:4px 12px;border-left:4px solid #77889a;font-style:italic;background:#f0f4f8;text-align:left;border-radius:0 6px 6px 0}.union__content blockquote:not(.twitter-video) p{font-style:italic}.union__content blockquote,q{quotes:none}.union__content iframe{max-width:100%}.union__content .bs-image-hidden{display:none}.union__content div.hq-image{width:fit-content;margin:0 auto}.union__content span.image-attribution,.union__content span.image-attribution a{color:#757575;font-size:12px;font-style:italic;letter-spacing:.1px;line-height:14px;text-decoration:none;padding:0;margin:0}.union__content .bs-videoPlayer .bs-videoPlayer__container,.union__content video-js,.wp-video{width:100%!important;height:0!important;position:relative;padding-bottom:56.25%;overflow:hidden;margin:16px 0 0 0}.wp-video video{width:100%!important;height:100%!important}.hq-image video{width:100%!important;height:100%!important}.union__content .bs-videoPlayer__container>iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:none}@media (prefers-color-scheme:dark){.union__content,body,html{background:#1c1c1c;color:#f1f1f1}.union__content blockquote:not(.twitter-video){border-left:4px solid #367dc4;background:#272c35}}</style><script>window.addEventListener("applicationDidBecomeActive",(()=>{document.querySelectorAll(".hq-image video[autoplay]").forEach((e=>e.play()))}))</script></head><body class="union__content">Recipe sent by Andrew Beals Send your recipe ideas to NJTank99@gmail.com Ingredients: <ul><li style="font-weight:700">Boneless chicken breasts butterflied and then cut in half </li><li style="font-weight:700">Sea salt and freshly ground black pepper </li><li style="font-weight:700">All-purpose flour for dredging </li><li style="font-weight:700">6 tablespoons unsalted butter </li><li style="font-weight:700">5 tablespoons extra-virgin olive oil </li><li style="font-weight:700">1/3 cup fresh lemon juice </li><li style="font-weight:700">1/2 cup chicken stock </li><li style="font-weight:700">1/4 cup brined capers</li><li style="font-weight:700">1/3 cup parsley  </li></ul> Directions:<ol><li style="font-weight:700">Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. </li><li style="font-weight:700">In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned. </li><li style="font-weight:700">Remove the chicken and transfer it to a plate. </li><li style="font-weight:700">Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil. </li><li style="font-weight:700">Add the lemon juice, stock, and capers to the pan. Return to the stove and boil, scraping brown bits from the pan for extra flavor. Check for seasoning. </li><li style="font-weight:700">Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously. </li><li style="font-weight:700">Pour the sauce over the chicken and garnish with parsley.</li></ol></body></html>

Recipe sent by Andrew Beals Send your recipe ideas to NJTank99@gmail.com Ingredients: <ul><li style="font-weight:700">Boneless chicken breasts butterflied and then cut in half </li><li style="font-weight:700">Sea salt and freshly ground black pepper </li><li style="font-weight:700">All-purpose flour for dredging </li><li style="font-weight:700">6 tablespoons unsalted butter </li><li style="font-weight:700">5 tablespoons extra-virgin olive oil </li><li style="font-weight:700">1/3 cup fresh lemon juice </li><li style="font-weight:700">1/2 cup chicken stock </li><li style="font-weight:700">1/4 cup brined capers</li><li style="font-weight:700">1/3 cup parsley  </li></ul> Directions:<ol><li style="font-weight:700">Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. </li><li style="font-weight:700">In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned. </li><li style="font-weight:700">Remove the chicken and transfer it to a plate. </li><li style="font-weight:700">Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil. </li><li style="font-weight:700">Add the lemon juice, stock, and capers to the pan. Return to the stove and boil, scraping brown bits from the pan for extra flavor. Check for seasoning. </li><li style="font-weight:700">Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously. </li><li style="font-weight:700">Pour the sauce over the chicken and garnish with parsley.</li></ol>

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